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There’s so much going on at Thanksgiving…but you just can’t forgot to put some sort of sweetened vegetable on your table…it just wouldn’t be prudent. In the south, no one knows how to do that better than we do!

These carrots and sweet potatoes are so easy and quick – here’s two recipes you don’t have to spend all day slaving over the stove for…which means just a little more time is spent having fun with your family!

Happy Cooking!

Miss K

MAPLE GLAZED CARROTS

UTENSILS: 3 qt, 2 qt, 2 qt Casserole Insert

INGREDIENTS: ½ Cup Pure Maple Syrup, 1 Cinnamon Stick, ¼ Cup Orange Juice, 2 Oranges, peeled, seeded, and roughly chopped, ½ Cup Water, 1 ½ TBSP Cornstarch,
1 lb Carrots, chopped, ½ tsp Salt, ¼ tsp Freshly Ground Pepper, ½ Cup Chopped Parsley

INSTRUCTIONS:

• Place 2” of water in the 2 qt saucepan; pop the 2 qt casserole insert into the pan. Fill the casserole insert with maple syrup, cinnamon stick, orange juice, & orange juice. Place the lid on, whistle open, and cook on medium heat.
• Mix the water and cornstarch until smooth; when the whistle sounds stir the cornstarch slurry into the maple glaze. Cover, whistle open, and allow to whistle again. Close the whistle to “V” for vent and reduce the temperature to low.
• Meanwhile, slice the carrots on the #4 Cone. Toss with parsley, salt, and pepper. Then, toss the carrots with the orange glaze.
• Add the carrots to the 3 qt and cover, whistle open. When the whistle sounds, close the whistle and turn the burner off. Allow to stand covered for 12 minutes. Stir and serve.

APRICOT GLAZED SWEET POTATOES

UTENSILS: 4 qt Roaster, Jumbo Saute Pan

INGREDIENTS: 2-3 Large Sweet Potatoes, GLAZE: ½ Cup Water, ½ Cup Pure Maple Syrup, ½ Cup White Sugar, ½ Cup Brown Sugar, ¼ Cup Orange Juice, ½ Cup Honey, 1 TBSP , Lemon Juice, 2 TBSP Butter, 1 tsp Cinnamon, ½ tsp Whole Cloves, ½ tsp Ground Nutmeg,
Pinch of Salt, Pinch of White Pepper, 1 ¼ Cups Chopped Dried Apricots, 1 Cup Chopped Pecans

INSTRUCTIONS:

• Scrub the sweet potatoes really well, slice on the #4 cone, wash, and set aside.
• Place the water, syrup, brown sugar, and orange juice in the saute pan. Stir over medium heat until the sugar dissolves (about 1 minute). Bring the mixture to a simmer, and cook for about 5 minutes until the mixture is thick and syrupy. Remove the cloves.
• Add the honey, lemon juice, butter, cinnamon, cloves, nutmeg, salt, white pepper, apricots, and pecans. Return the glaze to a boil then turn the burner to low and simmer for 5 to 7 minutes.
• Spray the bottom of the large skillet with non-stick spray. Place half the sweet potatoes in the bottom of the large skillet. Pour half of the glaze over the top. Repeat this layer.
• Cover, whistle open, and cook on medium heat.When the whistle sounds, turn the knob to “V” for vent and turn the burner to low. Allow to cook for 12-15 more minutes or until the sweet potatoes are tender.
• Serve and enjoy!

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